All-New Cake Mix Doctor - Anne Byrn [200]
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SPECIAL TOUCHES
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SPICE DROP COOKIES
AN UNEXPECTED BONUS of baking is the memories. Memories you leave with your children as they enjoy your baked goods and memories of your own that come back to you when you’re in the kitchen. I had one of these déjà vu experiences when I baked these spice cookies. The recipe was sent to me many years ago by Barb Fogg, who lives in New Smyrna Beach, Florida. They reminded me of a soft applesauce cookie my grandmother used to make. But this recipe is meant for today’s busy kitchen, beginning with a spice cake mix to which you add eggs, oil, and prepared mincemeat. That’s it. For glazing, stir together confectioners’ sugar and orange juice until smooth, then drizzle it over the soft cookies. You could just as easily simply dust the cookies with confectioners’ sugar.
makes:
4 to 5 dozen cookies
prep:
5 minutes
bake:
8 to 10 minutes
cool:
22 to 23 minutes
For the cookies
1 package (18.25 ounces) plain spice cake mix
1 cup prepared mincemeat
½ cup vegetable oil
2 large eggs
For the glaze
1 cup confectioners’ sugar, sifted
2 tablespoons orange juice
1. Make the cookies: Place a rack in the center of the oven and preheat the oven to 350°F. Set aside 2 ungreased baking sheets.
2. Place the cake mix, mincemeat, oil, and eggs in a large mixing bowl. Using a wooden spoon, stir until the ingredients are well incorporated, 45 strokes. Drop the cookie dough by tablespoonfuls 2 to 3 inches apart on the ungreased baking sheets. Place the baking sheets in the oven; if your oven cannot accommodate both baking sheets on the center rack, place one on the top rack and one on the center rack and rotate them halfway through the baking time.
3. Bake the cookies until they begin to brown around the edges and spring back when lightly pressed in the center, 8 to 10 minutes. Transfer the baking sheets to a wire rack to cool for 2 to 3 minutes. Using a metal spatula, transfer the cookies to wire racks to cool completely, 10 minutes longer. Repeat with the remaining cookie dough.
4. Make the glaze: Place the confectioners’ sugar in a small bowl and stir in the orange juice. Using a teaspoon, drizzle the glaze over the cookies. Let the glaze set for 10 minutes before serving the cookies.
Keep It Fresh! Store the cookies, in a tightly sealed container or wrapped in aluminum foil, at room temperature for up to five days. Freeze the cookies, wrapped in aluminum foil, for up to three months. Let the cookies thaw overnight on the counter before serving.
Recipe Reminders
MADE FOR
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PREP NOTES
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DON’T FORGET
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SPECIAL TOUCHES
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ANGEL FOOD MACAROONS
SEVERAL YEARS AGO in my newsletter I asked readers to help me find a macaroon recipe that began with a box of angel food cake mix. Many readers had that very recipe, and I am sharing it now. Making the macaroons is really easy, and you can eat them as is or dip them in chocolate before serving. For a variation, use just two cups of coconut and a little vanilla instead of the almond extract.
makes:
3 dozen cookies
prep:
10 minutes
bake:
10 to 12 minutes
cool:
10 minutes
Parchment paper, for lining the baking sheet
1 package (16 ounces) angel food cake mix
½ cup water
1½